Brew Name: The Chocolate Trappist
Category/Type: Stout
Date Brewed: 10/2/95
Date Bottled: 10/20
Original Gravity: 1.067
Final Gravity: 1.022
Batch Number: 16
Batch Size: 6
Alcohol Content: 6.2%
Apparent Attenuation: 65%
Grains/Malt Extract:
8 lb. Mountmelick Irish Stout Extract
3 lb. Light Dry Malt Extract
1/4 lb. Flaked Barley
1/8 lb. Black patent malt
1/4 lb. Crystal malt
1/8 lb. Chocolate malt
Hops:
1 oz. Fuggles
Special Ingredients:
4 oz. Ghiradelli unsweetened chocolate
1/4 lb. course ground Mocha Java coffee
Yeast: A08 Trappist Ale
Brewing Procedure/Fermentation Log:
Steeped grains in 2 gallons water @ 165° for 30 min.
Added extracts and 1/2 oz. Fuggles and boiled for 1 hour.
Added chocolate last 10 min.
Shut off heat and let coffee and 1/2 oz. Fuggles steep for 15 min.
Cooled, transfered, topped off, pitched starter @ 75°.
Comments:
This is some heavy duty ale!!
Don't even think of cracking one open for a good 6 months!
Note the choice of yeast.
Hopheads may want to add a bit.
This brew is enjoyable at 50 degrees, hell I had one at 65 and enjoyed it.
Have it with apple pie, you'll see!!
You have been warned!